44

Otoec Castle
Restaurant
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_. _-
Otoec Castle Restaurant
Grajska cesta 2, Otoec
Tel: + 386 (0)7 384 89 00
[email protected]
www.castle-otocec.com
Open
Every day until midnight
Price range
seven-course tasting menu EUR 55
daily menu: three-course EUR 26
four-course EUR 33
ve-course EUR 39
Reservations
recommended
Menu of the evening
Foie gras and a foie mousseline with a
quince and red peppercorn compote
Cont of pulled-off the bone sh with a wild
garlic coulis and puree of beetroot cornel
Beef back medallion with bean dumplings,
asparagus and fresh radish
Vanilla charlotte with peanuts and chocolate
soup
Beautiful
Partnerships
Otoec Castle is organising a series of special culinary evening events at which
delicious food and wine are paired. According to Jade Van Baaren, it is a match
made in heaven.
Grad Otoec, a stunning castle nestled
on an island in the River Krka, dates
back to the thirteenth century and
has hosted many of Slovenias noble
families. Today it is home to the unique
Castle Hotel, currently running a series
of very special culinary dinners.
Held once a month, these dinners are
fast becoming hard to book, being
a delicious and educational culinary
experience at an attractive price. Those
attending not only enjoy a four-course
meal but also wines carefully selected to
perfectly accompany the food. I consider
myself extremely lucky to have been
invited on the day that Miha Bati was
hosting. Founded in 1592, the Bati
winery uses production methods that
are entirely organic and biodynamic. At
the event Bati was able to give me a
real insight into the wines he had cho-
sen for the evening.
Beautiful inside and out
The evening began in the open air of the
castle courtyard. In this atmospheric,
historical setting, we sipped a lovely
2008 ros, met the others guests, and
nibbled on some delicious canaps of
young local Slovenian cheese. It was
then time to move inside for dinner, held in the castles elegant
dining room. The hotel was refurbished in 2008 to a very high
standard and while the decor is contemporary it cleverly blends
in the castles period features and many antiques.
Seated at our own private table the meal started with an intro-
duction from Miha and Robert Gregori, called Robi, Castle
Otoecs resident chef. The two explained the inspiration for each
course and the wines chosen. It was refreshing to meet Robi,
a chef who equals Miha in his enthusiasm for nature and what
it gives us. Well attuned to seasonal changes in the woodlands
belonging to the castle, Robi harvests the freshest produce for his
menus. His energy and creativity are a genuine inspiration.
Vanilla charlotte with peanuts and chocolate soup
Beef back medallion with bean dumplings,
asparagus and fresh radish
Cont of pulled-off the bone sh with a wild garlic
coulis and puree of beetroot cornel
In Issue 139
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In Issue 136/137
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Tel: +386 (0)1 430 70 70
[email protected], www.jb-slo.com
Open: Mon-Sun, 11am 11pm
Sat, 5pm 11pm
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Poslovna stolpnica, 13th oor,
martinska 140, Ljubljana
Tel: +386 (0)1 585 19 97
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Restaurant open: Mon-Fri, 11am 4pm
Bar open: Mon-Fri, 7.30am 6pm
Pule Estate
Dreji vrh 16, Trebelno
Tel: +386 (0)7 34 99 700, (0)51 373 662
[email protected], www.pule.si
Open: Wed-Sat: 12am-10pm, Sun: 11am-8pm;
Pule Estate is also available for rental
Traditional Slovene cuisine with other culinary delights
Barka Restaurant - St.Bernardin - Portoro
Obala 2, Portoro
Tel: +386 (0)5 695 30 08
[email protected]
www.h-bernardin.si
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Open: 11am 11pm
Vila Preeren
Veslaka promenada 14, Bled
Tel: +386 (0)4 575 25 10
[email protected]
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Otoec Castle Restaurant
Grajska cesta 2, Otoec
Tel: + 386 (0)7 384 89 00
[email protected]
www.castle-otocec.com
Open: Every day until midnight
Cafe Central
Grand Hotel Portoro *****
Obala 33, Portoro
Tel: +386 (0) 5 692 1050
[email protected], www.lifeclass.net
Open: Every day, 8am 9pm
Promenada Gourmet Restaurant
Cesta svobode 15, Bled
Tel: +386 (0)4 579 18 39
[email protected]
www.sava-hotels-resorts.com
Open: Tuesday to Sunday: 12pm10pm
Bled Castle Restaurant
Grajska cesta 6, 4260 Bled
Tel: +386 (0)4 579 44 24
[email protected]
www.hotelastoria-bled.com/castle restaurant
Open: Every day, 10am 10pm
Great food
In short order our rst course arrived: a
duo of seared foie gras and a foie mous-
seline, accompanied by a quince and red
peppercorn compote. This was coupled
with a 2009 Sivi Pinot. It was such a
lovely blend of avours and textures that
I think I actually frowned when I saw my
plate empty. A good seared foie should
resemble a crme brle: crisp on the
outside and melt-in-your-mouth gorgeous
on the inside. This foie gras was exactly
that, fresh and aromatic. The mousseline
was light and airy with a mellow savour of
foie and cream. The quince compote did
its job, cutting through the foie avours
with the perfect blend of sweet and bitter,
nished off with the spice from the red
peppercorn.
The second course was cont of pulled-
off the bone sh, served with a wild garlic
coulis and pure of beetroot cornel. This
dish was attractive, fresh and delicate.
The local carp was caught that day in the
river and the wild garlic foraged from the
castle woodlands. It was a magnicent
explosion of colour and taste served with
a 2007 dry Zaria a glorious match. Both
the wine and the dish spoke of mulched
woodlands and fresh fruit.
Wonderful harmony
And so to the main event: mature beef
back medallion with a lemon foam and
pepper sauce served with bean dumpling
(trukelj) and a bouquet of shaved season-
al asparagus and fresh radish. I enjoyed
every tender morsel of the beef let. The
sauce was rich and tantalising and thank-
fully Robi came around to all the tables
and offered more of this luscious treat
if desired. The bean dumplings had an
earthy avour to them. They were moist,
plump and melted in the mouth.
The Rosso 2006 which accompanied this
course was dry with a wonderful har-
mony of three grape varieties: the Merlot
gives the wine its structure; the Cabernet
Sauvignon lends its aroma; and the
Cabernet Franc, like a good mother, brings
it all together.
Sweet
The meal wrapped up with vanilla char-
lotte with peanuts and chocolate soup.
The charlotte was as light as a cloud and
had a very pure essence of vanilla. The
warm milk chocolate soup that the char-
lotte lay upon balanced out the avours of
the dish, whilst the dusting of nuts added
that extra crunchy texture and bitter
aroma.
The desert was served with a Valentino
2007, sweet. Now to be completely hon-
est I am not a fan of sweet wines but this
Valentino was right up my street.
In reected on the evening, I realised it
was one of partnerships. Not only was
the food and wine well paired, I found the
chef and wine maker to be equally well
matched. And I cannot think of a more
perfect setting for this special dinner then
Grad Otoec, imbued with so much his-
tory and comfort. I think the only thing
that could have improved the evening for
me would have been permission to crawl
upstairs and bed down in one of the ho-
tels luxury suites.
There is no doubt that I will put myself on
the monthly mailing list to nd out when
the next dinner and wine paring event
will take place. I recommend you do the
same.
The next culinary event
at Otoec Castle
Thursday, 12th May, 7 p.m.
Price (wine including): EUR 49 per person
Reservations
Tel: +386 (0)7 384 89 00
E-mail: [email protected]